Roasted Peppers in Olive Oil

Roasted Peppers in Olive Oil

These roast­ed pep­pers in olive oil are col­or­ful, and they taste like the sun­shine of the Mediter­ranean Coast! This recipe is from my grand­fa­ther who used to make these all the time on the French Riv­iera. Light, fresh, healthy, these roast­ed pep­pers are a deli­cious appe­tiz­er!

Place the pep­pers on parch­ment paper. Roast them in the oven at 400 degrees Fahren­heit for 30 min­utes.

Take them out of the oven and put them in tight­ly closed ziploc bags until they cool down (about 15 min­utes).

Once they are no longer hot, take the pep­pers out of the ziploc bags and remove the skin. The skin should peel off very eas­i­ly at this point (see pic­ture).

Cut the pep­pers open to remove the seeds.

Cut the pep­pers in thin slices. Pour olive oil on the pep­pers so as to com­plete­ly cov­er the slices with olive oil. Sprin­kle with gar­lic pow­der, salt and pep­per. You can eat the pep­pers right away, but they will taste bet­ter if you let them mar­i­nate in olive oil overnight, and enjoy them the next day. Bon Appétit!